Red Lobster is an American casual dining restaurant chain that is owned and operated by Darden Restaurants, Inc., headquartered in Orlando, Florida. The company also has operations in Canada, the United Arab Emirates, and Japan. As of May 29, 2011, there are 698 Red Lobster locations worldwide.

Red Lobster was founded in 1968 by entrepreneurs Bill Darden and Charley Woodsby. Originally billed as a "Harbor for Seafood Lovers", the first restaurant in Lakeland, Florida, was followed by several others throughout the southeast. In 1970, General Mills acquired Red Lobster as a five-unit company. With new backing, the chain expanded rapidly in the 1980s.

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Red Lobster is giving lobster lovers another reason to celebrate with the launch of the new Lobster Lover’s Lunch. Now available in restaurants, the new limited-time offer available only during Lobsterfest features NEW! Lobster Roll with French Fries, NEW! Lobster-Topped Caesar Salad or one-half Lobster and Langostino Pizza paired with guests’ choice of a side salad or cup of soup, giving guests a craveable weekday lunch option for $9.99*.

The NEW! Lobster Roll features sweet Maine lobster meat tossed in lemon aioli on a toasted roll – split on the top, never on the side.

In creating their lunchtime meal, guests can make their entrée complete with the choice of New England Clam Chowder or Creamy Potato Bacon** as their soup option, or select either a side signature Garden Salad or Caesar Salad to complement their entrée. Guests can also choose to add grilled shrimp to their salad or select the creamy Lobster Bisque as their soup of choice to make their perfect Lobster Lover’s Lunch.

The Lobster Lover’s Lunch is available Monday through Friday from 11:00 am to 3:00 pm. To view the complete Lobsterfest menu, find a restaurant location or to join the Fresh Catch Club, visit Red Lobster’s website.

*Not available in Times Square and Hawaii locations.
** Selections may vary based on region

Just in time for the holiday season, Red Lobster is introducing its Holiday Seafood Celebration, a limited time event featuring a variety of new special dishes, new seasonal cocktails and a new seasonal dessert.

The Holiday Seafood Celebration features a mouth watering dish for every seafood lover, with several exciting new options to choose from. Those who crave variety will love these dishes.

And, surf ­and ­turf lovers can savor the New! Crab Oscar Surf and Turf, with the choice of wood grilled sirloin or New York Strip topped with a mushroom demi ­glace and paired with a crab hollandaise topped lump crab cake.

Peppermint, a flavor often associated with the holiday season, is also featured in both a brand­new dessert and a cocktail during this year’s Holiday Seafood Celebration.

Make the seasoning blend by combining the ingredients in a small bowl. Set this aside. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.

Cook the bacon in a frying pan over medium/high heat, but don’t cook it all the way to crispy. You want undercooked bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and don’t let it brown. When the bacon is done lay it on paper towels to drain and cool.

Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. This will make a pocket for the pepper and cheese.

Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.

Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 10 jalapeno slices. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp to hold everything in place. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction. Makes two skewers of 5 shrimp each.

Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then bake for 5 to 7 minutes or until the bacon begins to brown and the cheese begins to ooze. Serve over a bed of rice if desired.

Combine the chipotle pepper, oil, garlic, onion, cilantro, paprika, cumin, chili powder, and salt in a food processor. Reserve have to baste the chicken while grilling. Pour the rest over the chicken breasts. Marinate for a couple of hours.

Heat oil in large skillet over medium heat. Add the garlic and reduce heat to low. Simmer until the garlic is tender. Add the shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan. Add the clam juice (or chicken broth) and bring to a boil.

Add the wine and cook over medium high heat for 3 minutes, stirring constantly. Reduce the heat to low. Add the cream, stirring constantly. Add the cheese, stirring until smooth. Cook until thickened.
Add the shrimp back in to the sauce. Heat thoroughly. Add the remaining ingredients except pasta.
Put pasta in a large bowl and pour sauce over pasta; toss gently to coat. Serve with additional grated parmesan cheese. Makes 6 servings.

Red Lobster is kicking off the summer with a new, limited-time event, Lobster & Shrimp Summerfest, featuring five entrees, two new drinks and a new dessert that are all infused with the fresh flavors of summer.

Just in time for the holiday season, Red Lobster is introducing the Ultimate Seafood Celebration. During this limited-time event, guests can celebrate with a variety of special seafood dishes, seasonal cocktails and a brand-new dessert perfect for celebrating the season with family, friends and loved ones.

The Ultimate Seafood Celebration features a delicious dish for every seafood lover.

For guests who enjoy grilled seafood, the New! Ultimate Wood Grilled Feast (pictured below) is a great choice, with a Maine lobster tail and two skewers of sweet, bourbon glazed shrimp and sea scallops all prepared on an oak wood fire grill and served over a sweet and savory tomato jam.

To complement their meals, guests can choose from a selection of seasonal cocktails and a brand new dessert. The New! Berry Winter Smash combines Wild Turkey American Honey bourbon, sour mix and sweet, juicy muddled blackberries. The Old Fashioned, a cocktail classic, is also being offered with Knob Creek bourbon whiskey. To finish the meal with a sweet treat, guests can try theNew! Warm Caramel Toffee Cake, a toffee infused pound cake topped with caramel and honey roasted pecans and served with vanilla ice cream.

Guests can pair any of the promotion’s tropical entrees with a new cocktail – Island Sunset Margarita. This new limited time drink blends Malibu Red with pureed strawberries, pineapple juice and Red Lobster’s house margarita mix on the rocks.

Fresh Lemon Butter: Zest two lemons, being careful not to cut too deeply. Peel remainder of lemon, and remove individual sections. Place lemon zest, lemon segments, juice and white wine in small skillet, and bring to a simmer. Allow liquid to reduce by half. Turn heat down, and stir in butter a few slices at a time. Keep the heat just hot enough to melt butter and not separate butter.
When butter is completely melted, place contents in covered container and refrigerate.

Shrimp and Scallops: Prepare packaged couscous per instructions. Leave in pan covered until ready to serve. Place lemon butter in saucepan on low heat, and reserve for later use. Do not allow to simmer or boil as butter will separate. Season shrimp and scallops with sea salt and black pepper.
Place shrimp and scallops on hot grill and cook about 2 to 3 minutes per side, using caution not to burn. At the same time as cooking seafood, add asparagus to lower heat portion of the grill, season with salt, and carefully grill. Use caution not to burn or overcook. To serve, place couscous on plate and top with asparagus. Arrange shrimp and scallops on plate. Drizzle lemon butter over dish, and garnish with fresh lemon and chopped parsley.

Preheat oven to 350 degrees. Season char filets with salt and pepper and place in smoker bags, seal ends. Place bags in oven on baking tray. Cook for about 25 minutes. Remove the bag from the oven and carefully cut it open. Use caution because bag will release steam when first opened. Remove char from bag and place over wild rice. Top with 1 tablespoon smoky onion marmalade and serve with fresh asparagus.

Preheat oven to 350 degrees. Place sliced onions in smoker bag and seal bag. Place bag in oven on baking shoot. Cook 20 to 25 minutes. Remove bag from oven and allow to stand for 10 minutes. Carefully cut open bag and watch for any steam that may remain in the bag. Remove onions from bad, add to small mixing bowl with marmalade, salt and pepper. Mix well, serve at room temperature of store refrigerated.